Thai Chicken Casserole
When my family goes out, I can count on someone ordering chicken pad thai. I decided to make an easy version at home. Top it with a sprinkle of peanuts and cilantro. —Sandra Dombek, Camillus, New York
Ingredients
- 1 bottle (11-1/2 ounces) Thai peanut sauce
- 1 cup chicken broth
- 3 cups shredded rotisserie chicken
- 3 cups coleslaw mix
- 4 green onions, chopped
- 1 package (14 ounces) thick rice noodles
- Optional: Chopped peanuts and minced fresh cilantro
Reviews
Put together quick - ok recipe.
I just made this recipe. I didn't use the Thai peanut sauce but instead used Pad Thai sauce and it was really good. I did put the cilantro and the peanuts in it and it turned out to be really good. I will be making it again really soon.
My family didn’t care for this. I didn’t put it in the oven. I put the sauce, coleslaw
Terrible. Had to toss all except for chicken that could be retrieved.
My husband loved this. I did not bake, as suggested by previous reviews. I used a whole package of coleslaw, about 4 1/2 c. The cabbage just blended right in with the noodles. I used heating the sauce ingredients to help thaw the cooked frozen chicken.
This dish is very good when you make one main modification as suggested by other reviewers. First time I made this, it was very dry after baking. Made it again yesterday and heated the sauce ingredients except for coleslaw mix, added cooked noodles and coleslaw mix, then stirred until well mixed. Now everything is hot and ready to serve. It was great! Leftovers put in fridge are still moist and ready for a quick re-heat. I will now continue to make this recipe many more times!!
Thanks I agree with the first review, when I added the cooked noodles, tossed it all together & then baked it, it was really dry. Seemed like it needed more sauce & the baking did nothing but dry it out. It ended up being thrown out, even though we ate a portion of it,I didn't know how to fix it, to make it better, so out it went. I have never used rice noodles before, they looked great, tasted good, but the rest needed help. Do rice noodles absorb more liquid than regular noodles? Maybe that is the problem! Probably will not make this again. Thanks.
Tasty dish, not sure after you add the noodles (since they are hot) to the mixture that you really need to dirty a 13x9" pan and bake it for 20 minutes. All that did was kinda dry out the mixture and I like it a bit more saucy. I would just stop at the step after adding noodles, and just serve in bowls. I guess it's a personal preference thing. Also a personal preference thing - the peanuts on top. It was listed as optional in the recipe - I usually like that kind of thing on a Thai dish like this, but here I felt it would have been better without. Very good, though, and would def make again - hubby loved it!! Thank you for sharing, Sandra!